This is a rainy day kind of meal–make this when you want some comfort food and warmth in your life. I’m a big fan of pork chops, but the apples and spices here takes them to the next level. If you can get your hands on some Chocolate Mint it makes the dish: its subtle chocolate taste along with its mint flavor brightens the meal.
Sea Salt & Fresh Ground Pepper is all you need before quickly searing the chops.This is a one pan dish–you’ll do the searing, deglazing, chutney and braising without any additional mess.Cook till the apples have softened but still retain their shape. I used fuji apples for their crispness and sweet taste.Hearty cooking.
– 2 Pork Chops (You want them to be about 1/2 Lb. each, Bone-In is preferable as it will keep the chop moist)
– 3 Apples (A crisp variety like fuji or pink lady, cut into slices 1/4 inch thick)
– 1 Yellow Onion (Diced)
– 2 Garlic Cloves (Chopped)
– 1 Cup Brandy (Measure as 1/2 cups)
– 3 Tbsp. Butter
– 2 tsp. Paprika
– 1 tsp. Turmeric
– 1 tsp. Jamaican Allspice
– 1/2 tsp. Nutmeg
– 1/2 tsp. Ground Chili Pepper
– 1/4 tsp. Cayenne Pepper
– Sea Salt & Fresh Ground Pepper
1) Rub pork chops with salt and pepper. Pour a tablespoon or two of olive oil into the pan after warming it on high. Once pan is hot, place the pork chops in the pan to sear. Sear both sides for approximately 3 minutes each. Cook them on high so that you get a nice crust on the outside but don’t worry about the interior–they’ll finish cooking later with the apples.
2) Remove pork chops and place to the side. Add butter, then add 1/2 cup brandy to the hot pan. Stir vigorously to remove any residue from the chops–that’s where the flavor is. Turn heat to medium and cook butter and brandy mix down for 5 minutes.
3) Add diced onions to the brandy and butter. Stir and cook for five minutes. Then add apple slices, 2 chopped garlic cloves and all spices. Add the second 1/2 cup of brandy and a dash of sea salt. Mix well.
4) Cook the apple and onion mixture down for approximately 10 minutes on medium heat. Stir every couple of minutes. You want to cook most of the brandy off, but don’t cook so long that your apples lose their texture.
5) Add seared pork chops to apple chutney. Spoon the apples and onions and some of the pan liquid over the pork chop. Cook for 1 minute like this stirring the apple chutney and spooning it over the chops. Turn the heat to medium low, then cover the pan and cook for 6 minutes. Check pork chop for doneness–if not cooked yet stir apple chutney mix again and cover to cook for another couple of minutes. You do want the interior of your pork chop to be moist so be mindful that it will continue to cook as it rests.
5) Remove pork chops from pan and plate. Cover with warm brandied apple chutney. Top with chopped fresh Chocolate Mint and ground pepper.